Spicy deep fried eggplant
( SERVES 6 )

NZ Herald 17/4/2008

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Peta Mathias

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600 g	Eggplant
1	Carrot
1	Capsicum
3	Spring onions
1 cup	Cornflour, or rice flour
1 Ltr	Soya bean oil
3	Garlic cloves
3 tsp	Fresh ginger, grated
1 tbsp	Cornflour, or rice flour mixed with 1/2 cup of water
1 tsp	Brown sugar
3 tbsp	Soy sauce
1 tsp	Sesame oil
1 tsp	Chilli bean paste, also known as toban jiang

Cut eggplant into big chunks. Peel and slice carrot into batons. Slice capsicum.
Trim spring onions and slice on the cross into 8cm pieces. Have all other ingredients ready.
Heat the soya oil in a wok to about 160C.
Put the flour in a bowl. Dip the eggplant chunks in water then toss in the flour. Deep fry until golden (about five minutes) then put on a draining rack over absorbent paper.
Meanwhile, dip other veggies in water and flour, deep fry then drain.
Remove most of oil from the wok then reheat it.
Saute the garlic and ginger then add remaining ingredients. Cook for a few minutes. To serve place veggies in bowl and drizzle with sauce.